Potato Green Chili Soup
Recipe: #25546
February 03, 2017
Categories: Chili, Peppers Sunday Dinner, Gluten-Free, No Eggs, Milk, more
"Here in Silverton a local restaurant makes a delicious soup called Cream of Green Chili soup. I was trying to figure out how to make this at home and after several attempts, I just never was able to duplicate it. However, taking the idea I had for it and adding a few things to my original idea, I ended up with something that was even better."
Ingredients
Nutritional
- Serving Size: 1 (229.4 g)
- Calories 167.7
- Total Fat - 4.4 g
- Saturated Fat - 2.3 g
- Cholesterol - 16 mg
- Sodium - 945.7 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 3.5 g
- Sugars - 5.5 g
- Protein - 7.3 g
- Calcium - 96.6 mg
- Iron - 0.9 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel and cut up potatoes.
Step 2
Chop onion. Mince Garlic.
Step 3
Add all three ingredients to a saucepan and add enough water to cover. Boil until potatoes and onion are soft, drain.
Step 4
To a blender add drained ingredients. Add chopped green chilis.
Step 5
Add 1 1/2 to 2 cups whole milk. Start blender on low to mix ingredients. Turn blender on highest setting and blend for 1 minute.
Step 6
Return ingredients back to sauce pan and heat on low.
Step 7
Add Sour cream, Cream cheese and Chicken broth, stir till blended. Add salt.
Step 8
Heat thoroughly and serve with bacon bits and shredded cheddar cheese.
Tips
No special items needed.